Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• cup uncooked rice
• 1 Tbsp. butter, divided use
• 3/4 tsp. beef bouillon granules
• Water
• 2 large orange bell peppers
• 1/4 to 1/2 cup diced onion
• 2 links andouille sausage, sliced
• Barbecue sauce
• Shredded cheddar cheese

Directions

1. Heat oven to 350 degrees.

2. In a saucepan, combine rice and half of the butter and cook over medium heat, stirring frequently, until butter melts and rice is thoroughly coated with butter. Add bouillon granules and 1 cup water, cover, reduce heat to low and cook 20 minutes.

3. Meanwhile, cut tops from peppers. Discard stems from pepper tops and dice the remaining flesh; set aside. Remove cores, seeds and membrane from peppers; set aside.

4. In a skillet, melt the remaining butter over medium heat. Add onion and diced peppers and cook stirring frequently, until peppers soften. Add andouille and cook until sausage is lightly browned.

5. Add cooked rice to andouille mixture and mix well.

6. Place peppers in a small baking dish filled with about 1 inch of water. Fill each pepper cavity with rice-sausage mixture. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil, drizzle filling of each pepper with barbecue sauce, and sprinkle with cheese.

7. Bake 5 to 10 minutes more, or until cheese is melted.

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